Y E N N I

Y E N N I

Y E N N I

Y E N N I

THERMAL SHOCK PROCESS, CASTILLO

Tasting Notes: Black Cherry, Wine Gums, Grapefruit

THE PRODUCERS

Yenni and her brother are both visionaries in the coffee industry today. Their family farm was remote, but both Yenni and her brother Diego Samuel saw an opportunity to grow coffee on it. Their forward-thinking approach, applying fermentation and microorganism detail in their work has resulted in some exceptional coffees. Today, the pair work with over 1,000 coffee producer families, helping them to develop their processing methods and produce standout coffee too.

As a regional contest winner, Diego is well known around the world, but Cata Export wanted to give Yenni her voice - her hard work and diligence have influenced the great success of the family farm, Paraíso and it’s right that it’s recognized. Together, Yenni & Diego continue to create new innovative technologies that help them (and their neighbours) achieve outstanding cup profiles, along with creating a great community of producers in Cauca.

THE PROCESS

Thermal Shock is an experimental anaerobic fermentation process that includes the following steps:

1. Collection of 95% ripe cherries, 5% pintonas cherries (semi-ripe).

2. Washing the cherry with ozonated water to reduce the microbial load.

3. First phase of fermentation in anaerobic cherry for 48 hours in tanks with a pressure relief valve at a temperature of 18 degrees centigrade.

4. Pulping

5. Second phase of fermentation in anaerobic mucilage for 48 hours at 21 degrees centigrade.

6. Washing with thermal shock, in order to transfer and fix the secondary aromas developed in the different fermentation phases of the specific microorganisms culture medium previously applied.

7. First: Water at 40 degrees centigrade.

8. Second: Water at 12 degrees centigrade.

9. Controlled drying for 34 hours, with recirculation of air at 35 degrees centigrade and a relative humidity of 25%, until reaching a moisture content of 10% or 11%.

10. Packed in GrainPro and stabilized for 15 days.

THE RELEASE

We are releasing this special lot at this year’s London Coffee Festival. Our three, very special, Colombians, will be on rotation over the festival. We have plenty of bottles to pick up at the festival, but if you don’t make it in time our Colombians will be available to purchase online after the 3rd.

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THE COLLECTION

To view our other two special lot Colombians, sourced by Cata Exports, click for ABEL / EVELIO